A Simple Warm Quinoa Salad with Foil-Wrapped Salmon

This recipe is a simple and delicious warm salad made with quinoa, cherry tomatoes, olives, capers, and loads of fresh herbs. The best part? It's made with foil, making it easy to cook and serve.

To start, we need to prepare our quinoa. Quinoa, also known as kerns or chienas, is a type of grain that originates from the Andean region in South America. It's made up of protein-rich seeds that are rich in fiber, iron, and other essential nutrients. To cook quinoa, simply rinse it with cold water to remove any dust or debris, then soak it in a pot with two and a half times the amount of vegetable stock for 15 minutes. After cooking, we need to drain the excess water and season with salt and pepper.

While our quinoa is cooking, let's move on to preparing our salmon. This recipe uses foil-wrapped salmon, which makes it easy to cook and keeps the fish moist. To start, take a sheet of aluminum foil and cut it into two large squares. Place a piece of salmon skin side down on one square, followed by a tiny amount of oil, salt, and pepper. Fold the foil over the salmon, making sure to seal any seams, and then wrap it up tightly in another square. This will create a mini oven bag that allows the salmon to cook evenly.

Place the wrapped salmon on a baking tray and into the oven at 160 degrees Celsius for 15 minutes, while our quinoa cooks in the same pot. After 10 minutes of cooking the salmon, we need to add it back into the pot with our cooked quinoa, cherry tomatoes, olives, capers, and fresh herbs. To make this salad, simply chop up any remaining ingredients and add them to the pot. We'll use a lemon wedge to squeeze some extra juice over the top of the salad.

The key to this recipe is using high-quality ingredients, especially when it comes to our quinoa and salmon. The type of salt used in cooking can affect the flavor of the dish, so we've opted for a simple seasoning with just a pinch of pepper. Fresh herbs add a burst of flavor and color to the salad, making it perfect for a quick and easy meal.

One of the best things about this recipe is how easy it is to make. The quinoa cooks quickly in a pot, while the salmon is cooked in the oven in foil-wrapped form. This makes it an ideal recipe for busy people who want to cook a healthy meal without spending too much time in the kitchen.

Here's the full recipe:

Ingredients:

- 1 cup quinoa

- 2 cups vegetable stock

- 2 tablespoons olive oil

- 1 sheet of aluminum foil (large square)

- 4 salmon fillets (6 ounces each)

- Salt and pepper to taste

- 1/4 cup cherry tomatoes, halved

- 1/4 cup olives, pitted

- 2 tablespoons capers

- 1 tablespoon fresh herbs, chopped

- Lemon wedges for serving

Instructions:

1. Rinse the quinoa in cold water and soak it in a pot with two and a half times the amount of vegetable stock for 15 minutes.

2. Drain the excess water and season with salt and pepper.

3. Meanwhile, wrap each salmon fillet in foil, adding a tiny amount of oil, salt, and pepper before sealing. Place on a baking tray and into the oven at 160 degrees Celsius for 15 minutes, while our quinoa cooks in the same pot.

4. After 10 minutes of cooking the salmon, add it back into the pot with our cooked quinoa, cherry tomatoes, olives, capers, and fresh herbs. Squeeze some extra lemon juice over the top of the salad.

5. Serve the warm salad on a clean plate, garnished with additional fresh herbs if desired.

This recipe is perfect for anyone looking to cook a healthy and delicious meal in no time. With its simple ingredients and easy-to-follow instructions, it's sure to become a favorite in your household.

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stock and then we can bring that up to a boil then it's a similar way for 15 minutes okay if you can just push all those down in there so nothing gets left behind the meantime we can focus on our Salmonella this is a really easy way for salmon because there's really a washing up I just all done in foil all we do is take a sheet of to four double it over twice it saves any actions later on when it tears and then the salmon spill it still with its skin on it's just gonna sit on that if you just put salt and pepper on top a tiny tiny little bit of oil you can put a little knob of butter on there if you like but I'll try to keep this as healthy as possible and then seal it up okay the important thing is to make sure it's completely sealed and airtight don't be it have seams are fake and then once these are wrapped up they need to go onto a baking tray and into an oven at 160 degrees for 15 minutes as well at the same time as which is nice easy there we go so you do that yep so the king one needs another 10 minutes to bubble away while our salmon cooks and then we can show you what's next of our warm salad now you can see after 15 minutes that's what our quinoa looks like okay we need to leave it off the heat another five minutes just to continue cooking in the residual heat in the meantime we everything else goes into it so some cherry tomatoes yeah just have those and everything's gonna go into the same Bowl in the front there and I'm gonna find it dice a shalat now our lot to go into the poll let's do your tomatoes and then another two ingredients each you can do the capers so just roughly chop those and put those in let me do the same with olives so black olives right there we go so olives and capers if you can all take a lemon and just lift that in there as well now the thing with quinoa is you need your to play with a tuna it's not a lot of flavor on their own let's be cooked in vegetable stock we're gonna add two loads of fresh herb juice and basil some tarragon and MINIX it's just fresh flavor summery flavors and really healthy because again the only thing we've put in here is a little bit more longer fish that everything else is completely fat-free probably enough if you can then just have it squeeze the juice in as well and there's a plenty black pepper I'm not going to put salt in because the olives and capers were stored in brine and the veg stock was quite salt in it okay so just pepper a little bit of oil there we go our keyboards had that rest in time so that can go in there as well mmm now that's obviously still warm all the other ingredients are cold but if you mix that nice and quick yep then you start to cool that can walk down with all the cold ingredients and meanwhile I'll grab our salmon and the beauty of this exact the pbteen tray everything happens in the foil so we need a nice clean fresh white plate fresh flavors so we want a fresh plate plenty this warm salad while it is still warm pull up high pull into that game there look at that bunch of capers fresh berries fresh herbs there we go and then I'll salmon I'm actually gonna serve the salmon inside of the tinfoil on the plate we just want to open up so you can see what's inside and all of those fishy juices can there be added to the quinoa as well so there we go a healthy Mediterranean quinoa salad with foil bait salmon sort it completely new to me and verdict there's lots of flavor there from all those salad ingredients they prefer this to couscous and they mean quinoathis recipe is completely new to me is quinoa with foil baby salmon this is a really simple warm salad made with our quinoa okay and then into it we're gonna put some cherry tomatoes olives capers and loads of fresh hurts and the whole thing to serve with foil paper okay so simple start to finish we need to start with our quinoa okay then I'm gonna ask her something everyone wants to know heavys quinoa quinoa or Quinn know where some people call it or Kino a seams with lots of different Nancy Asians but essentially it's a sea again from a cereal so if you can just kind of river your think about and they're basically just want to soak the seeds in cold water a little bit just to stop stuff and get rid of any dust or whatever that's been gathered this ringi technique it's just one thing that's all it needs and then shake off all the excess water and put it into our pan now you need to get into our pan with two and a half times the amount of vegetable stock and then we can bring that up to a boil then it's a similar way for 15 minutes okay if you can just push all those down in there so nothing gets left behind the meantime we can focus on our Salmonella this is a really easy way for salmon because there's really a washing up I just all done in foil all we do is take a sheet of to four double it over twice it saves any actions later on when it tears and then the salmon spill it still with its skin on it's just gonna sit on that if you just put salt and pepper on top a tiny tiny little bit of oil you can put a little knob of butter on there if you like but I'll try to keep this as healthy as possible and then seal it up okay the important thing is to make sure it's completely sealed and airtight don't be it have seams are fake and then once these are wrapped up they need to go onto a baking tray and into an oven at 160 degrees for 15 minutes as well at the same time as which is nice easy there we go so you do that yep so the king one needs another 10 minutes to bubble away while our salmon cooks and then we can show you what's next of our warm salad now you can see after 15 minutes that's what our quinoa looks like okay we need to leave it off the heat another five minutes just to continue cooking in the residual heat in the meantime we everything else goes into it so some cherry tomatoes yeah just have those and everything's gonna go into the same Bowl in the front there and I'm gonna find it dice a shalat now our lot to go into the poll let's do your tomatoes and then another two ingredients each you can do the capers so just roughly chop those and put those in let me do the same with olives so black olives right there we go so olives and capers if you can all take a lemon and just lift that in there as well now the thing with quinoa is you need your to play with a tuna it's not a lot of flavor on their own let's be cooked in vegetable stock we're gonna add two loads of fresh herb juice and basil some tarragon and MINIX it's just fresh flavor summery flavors and really healthy because again the only thing we've put in here is a little bit more longer fish that everything else is completely fat-free probably enough if you can then just have it squeeze the juice in as well and there's a plenty black pepper I'm not going to put salt in because the olives and capers were stored in brine and the veg stock was quite salt in it okay so just pepper a little bit of oil there we go our keyboards had that rest in time so that can go in there as well mmm now that's obviously still warm all the other ingredients are cold but if you mix that nice and quick yep then you start to cool that can walk down with all the cold ingredients and meanwhile I'll grab our salmon and the beauty of this exact the pbteen tray everything happens in the foil so we need a nice clean fresh white plate fresh flavors so we want a fresh plate plenty this warm salad while it is still warm pull up high pull into that game there look at that bunch of capers fresh berries fresh herbs there we go and then I'll salmon I'm actually gonna serve the salmon inside of the tinfoil on the plate we just want to open up so you can see what's inside and all of those fishy juices can there be added to the quinoa as well so there we go a healthy Mediterranean quinoa salad with foil bait salmon sort it completely new to me and verdict there's lots of flavor there from all those salad ingredients they prefer this to couscous and they mean quinoa\n"